Fresh mixed greens with grilled chicken, cucumber, radish, and lemon vinaigrette. A light, nourishing meal.
# What You Need:
→ Salad Base
01 - 4 cups mixed salad greens such as arugula, spinach, or romaine
02 - 1 large cucumber, thinly sliced
03 - 6 radishes, thinly sliced
04 - 2 grilled chicken breasts approximately 10.6 oz total, sliced
05 - 1 small avocado, sliced optional
→ Lemon Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - 1 small garlic clove, minced
11 - Salt and freshly ground black pepper to taste
# How To Make It:
01 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified. Set aside.
02 - Season the chicken breasts with salt and pepper. Grill over medium heat for 5 to 6 minutes per side until cooked through. Let rest for 5 minutes, then slice thinly.
03 - In a large bowl, combine mixed greens, cucumber, radish, and avocado if using. Add sliced grilled chicken on top.
04 - Drizzle with lemon vinaigrette and toss gently to coat all ingredients evenly.
05 - Transfer to serving plates immediately and garnish with extra lemon slices if desired.
